adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crisp-skinned szechuan duck with lotus root and edamame stir-fry
Crisp-skinned szechuan duck with lotus root and edamame stir-fry
0 Likes
Prep Time:
380 minutes
Cook Time:
110 minutes
Total Time:
490 minutes
Elevate special occasions with fragrant crispy duck and Asian vegetable stir-fry.
Ingredients:
  • 2 tsp whole Szechuan peppercorns (see note)
  • 1/4 tsp ground star anise
  • 1.8kg whole duck (see note)
  • 2 whole star anise
  • 1 piece cassia bark or 1 cinnamon quill
  • 2cm piece ginger, sliced
  • 1 spring onion, cut into 3 lengths
  • 42.00 gm dark soy sauce
  • 40.00 ml Chinese rice wine (shaohsing) (see note) or dry sherry
  • 250.00 ml plain flour, to dust
  • Vegetable oil, to deep-fry
  • 18.20 gm peanut oil
  • 2 red eschalots (see note), thinly sliced
  • 20.00 ml grated ginger
  • 2 garlic cloves, finely chopped
  • 500g fresh lotus root (see note), peeled, sliced into 5mm rounds (or use 400g frozen sliced lotus root) (see note)
  • 350g frozen edamame beans, shelled (see note)
  • 100g black (cloud ear) fungus (see note) , chopped
  • 60g brown sugar
  • 80ml mirin
  • 1/4 tsp sesame oil
  • 5.10 gm Chinese black (Chinkiang) vinegar (see note)
  • 10.60 gm soy sauce
Instructions:
  • Toast the Szechuan pepper, ground star anise, and 1 1/2 tablespoons of sea salt in a frypan over medium heat until fragrant, about 2 minutes. Allow to cool, then grind into a fine powder using a mortar and pestle.
  • After thoroughly rinsing the duck inside and out, pat it dry with paper towels. Fill the cavity with whole star anise, cassia, ginger, and spring onion, then massage powdered spice mix into the skin. Cover and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld together.
  • Steam the duck in a large steamer over boiling water for about 1 hour and 30 minutes, until fully cooked (juices should run clear when the thigh is pierced). Allow the duck to cool for 2 hours to dry out.
  • Combine the soy sauce and wine, then generously coat the duck with the mixture. Dust the duck with flour, ensuring to shake off any excess.
  • Fill a large wok halfway with oil and heat it to 190°C (test with a piece of bread - it should turn golden in 30 seconds). Gently place the duck in the wok, breast-side down, and cook for 4 minutes. Flip the duck and cook for another 4 minutes until golden brown. Remove to a paper towel-lined plate and keep warm as you prepare the stir-fry.
  • Begin by heating peanut oil in a wok over medium-high heat. Saute eschalot, ginger, and garlic until fragrant, about 1 minute. Toss in lotus and stir-fry for 1 minute, followed by the beans for an additional minute. Add fungus and cook for 1 minute, then incorporate sugar and cook until dissolved, about 1-2 minutes. Finish by stirring in wine, sesame oil, vinegar, and soy sauce.
  • Carve the duck or cut it into smaller pieces with a cleaver, then enjoy with a side of stir-fry.

Similar Recipes